Last week, I made some really yummy veggie potstickers I found over at the Food Network, which used wonton wrappers (as most pot sticker recipes do). The problem with any recipe that involves wonton wrappers is that you rarely use all of the wrappers that come in the package. I hate to waste anything, so I went in search for a recipe to use up these little squares of dough. There are TONS of ideas out there; everything from lasagna cupcakes (very good) to deep fried pillows (sounds amazing!) to just simply buttering and sprinkling with cinnamon and sugar then baking. While many of the ideas sounded enticing, I kept thinking about a pear I didn't want to go bad as well as some leftover white chocolate (from the cake pops a few weeks ago) and some crushed pecans (also a left over). This brought to mind my Caramel Apple Tartlets from a year ago and with all of that in mind, I came up with the following recipe. Let me just tell you, I ate about 3/4 of them without even thinking they are so good!

Directions:Preheat oven to 350 degrees. Grease a 12 cup muffin tin with spray oil.Press 1 wrapper into each cup. Divide pear and white chocolate chips into each cup evenly. Combine sugar, cinnamon and ginger in a small bowl. Sprinkle half of the sugar mixture over the pears and chocolate. Press another wrapper into each cup. Put 4 pieces of caramel in each cup. Sprinkle with the pecans and remaining sugar mixture. Spray with oil. Sprinkle VERY LIGHTLY with salt (between 3-5 crystals per cup)Bake for 10 minutes or until edges are browned and crispy.

The only change I might make the next time I make these is to leave the caramel out and melt it instead, then, once baked, top each cup with a scoop of ice cream and drizzle with the caramel. Mmmmmmmm.....